spaghetti squash lasagna casserole (Edit recipe)

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the weather has finally started to cool off around here, which means it is time for all the cozy meals. this lasagna is STUFFED with veggies, protein, & delicious ooey gooey cheese.

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PREP TIME

30 minutes

COOK TIME

1 hour

INGREDIENTS

11

Serves: 6-8

Ingredients

2 - 3 lb Spaghetti Squash
20 oz Bell Pepper and Onion Blend, Frozen
16 oz Baby Bella Mushrooms, sliced
1.5 lb Ground Beef
5 oz Baby Kale, chopped
24 oz Marinara Sauce
0.5 - 1 cup Water
2 Tbsp Nutritional Yeast
1 Tbsp Amore [Italian] Seasoning - Primal Palate
1 cup Cottage Cheese
6 - 8 oz Mozzarella Cheese, shredded

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

preheat oven to 400.
microwave spaghetti squash in the microwave for 3-5 minutes.
let spaghetti squash sit before cutting in half.
remove seeds for spaghetti squash, then add a little oil to the inside & place face down on a sheet pan.
bake spaghetti squash for 35-40 minutes.
while spaghetti squash is baking, in a large skillet saute peppers, onions, & mushrooms.
add meat to skillet & brown.
add in kale, marinara sauce, water, & seasonings.
mix well & let simmer for 10 minutes.
once spaghetti squash is finished, shred & place noodles in the bottom of a 9x13 pan.
on top of noodles, layer cottage cheese, meat mixture, & mozzarella.
bake for 20-25 minutes, with the option to broil for the last 3-4 minutes.
option to top with more mozzarella or parmesan when serving.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	431
Fat:	21 g
Carbohydrates:	22 g
Protein:	39 g
Cholesterol:	120 g
Sodium:	531 mg
Fiber:	5 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated for total recipe.